Ingredients
- 4 boneless, skinless chicken thighs
- Salt and pepper, to taste
- 125g plain flour
- 2 eggs, beaten
- 100g breadcrumbs (panko or regular)
- 50g grated Parmesan cheese
- 250ml marinara sauce
- 100g shredded mozzarella cheese
- Olive oil for frying
- Fresh basil (optional)
- 200g spaghetti or pasta (for serving)
Instructions
Prepare the Chicken:
- If thighs are thick, gently pound them to about 1–1.5 cm thickness for even cooking.
- Season both sides with salt and pepper.
Bread the Chicken:
- Set up three bowls: one with flour, one with beaten eggs, one with breadcrumbs mixed with Parmesan.
- Dredge each thigh in flour, dip in egg, and coat in breadcrumb-Parmesan mixture.
Cook the Chicken:
- Heat olive oil in a large skillet over medium heat.
- Cook chicken thighs until golden and cooked through (about 5–7 minutes per side, depending on thickness).
- Remove and set aside.
Bake with Sauce and Cheese:
- Preheat oven to 200°C.
- Arrange cooked chicken thighs in a baking dish. Spoon marinara sauce over each piece, then sprinkle mozzarella on top.
- Bake for 10–15 minutes, until cheese is melted and bubbly.
Serve:
- Optional: Top with fresh basil.
- Serve hot over spaghetti or your favourite pasta.
Tips:
Ensure chicken is cooked to an internal temperature of at least 75°C
Enjoy your Chicken Parmesan!